**Savor the Exquisite Churrasco Steak with Zesty Chimichurri: An Ideal Blend of Bold Flavors and Tenderness**
Embark on a culinary journey to discover the delectable Churrasco Steak, a dish that embodies the vibrant flavors of Latin American cuisine. This grilled masterpiece is artfully crafted from premium flank steak, renowned for its robust flavor and tender texture. Marinating the steak in a blend of aromatic herbs, zesty citrus, and earthy spices creates a delectable symphony of flavors that penetrates every succulent bite. Accompanying the Churrasco Steak is the vibrant Chimichurri sauce, a herbaceous condiment that tantalizes the taste buds with its tangy, garlicky, and slightly spicy notes. Together, these components form an irresistible duo, promising an unforgettable dining experience. This article provides two tantalizing recipes: the classic Churrasco Steak with Chimichurri and a delectable Grilled Chimichurri Steak Skewers recipe that offers a fun and flavorful twist to the traditional dish. Get ready to ignite your taste buds and indulge in the culinary wonders of Churrasco Steak and Chimichurri.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
CHURRASCO WITH CHIMICHURRI
Steps:
- Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
- Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.
- Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.
Tips:
- Choose the right cut of meat: Look for a steak that is at least 1 inch thick and has good marbling.
- Marinate the steak for at least 30 minutes: This will help to tenderize the meat and infuse it with flavor.
- Cook the steak over high heat: This will create a nice crust on the outside while keeping the inside juicy and flavorful.
- Let the steak rest before slicing: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Serve the steak with chimichurri sauce: This classic Argentinian sauce is the perfect complement to grilled steak.
Conclusion:
Churrasco steak is a delicious and easy-to-make dish that is perfect for any occasion. With its bold flavors and juicy texture, this steak is sure to be a hit with everyone at your table. So next time you're looking for a great grilled steak recipe, give churrasco steak a try!
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